Creamy Beef and Mushroom Stroganoff
Comfort food at its finest! Pasta and a white wine spiked creamy sauce — also known as Beef Stroganoff — ready and on the table in less than 20 minutes!
No canned soups or ready made packets of anything. No coating the beef with any flour. Just cream with a hint of wine aromas gently simmering away on the stove.
The ultimate in ‘comfort food.’
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Weight Watchers: 13pp per serve
- 500 g | 1lbs egg Fettuccine (dry weight)
- 1 onion , chopped
- 3 cloves garlic , crushed or minced
- 2 cups sliced mushrooms
- 4 tablespoons reduced fat/light butter
- 700 g | 24oz thinly sliced lean beef fillet steaks (sirloin; eye fillet or scotch fillet), seasoned with salt
- 2 tablespoons worcestershire sauce
- 1/3 cup dry white wine (or more if you like it stronger)
- 2 cups beef stock (or 2 cups water mixed with 1 tablespoon vegetable stock powder)
- 2 teaspoons cornflour | cornstarch
- Salt and pepper to taste
- 1 cup light sour cream (or Greek yogurt; or reduced fat cream cheese)
- 1 teaspoon dried Thyme (optional)
- Freshly chopped parsley to garnish
Boil the pasta in a large pot of boiling salted water according to packet instructions until al dente. Remove; strain and set aside.
While pasta is boiling; melt 2 tablespoons of butter in a large non-stick frying pan over medium heat. Sear the steak in single layer batches until browned; transfer to a separate plate and set aside until all batches are done. Add the remaining butter to the pan; add onion and fry and until transparent. Add the garlic and fry until just fragrant (about 30 seconds) before adding the mushrooms; fry until the mushrooms are tender and cooked through (about 4 minutes). Add the wine, reduce heat to a gentle simmer to combine all of the flavours in the pan.
Mix together the stock, worcestershire sauce and cornflour; pour the mixture into the pan stirring to combine. Simmer for 4 -5 minutes or until sauce has thickened. Return the beef strips to the pan; season with salt and pepper and remove from heat. Stir through the sour cream (or the Greek yogurt or cooking cream if using).
Serve over the pasta and garnish with the parsley.
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